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Causes Of Cake Failure
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Cooking on Multiple
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Convection
Racks
Problem
Possible Cause
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Cake Falls
Oven not hot enough
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Insufficientbaking
Opening oven door during baking
Too much or too little leavening,
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liquid or sugar
Peaksin center or
Oven too hot at start of baking
cracks on top
or overbaking
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Pan size too small
Three rack convectionbaking.
Too little or too muchflour
or leavening
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Overmixing
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Flat Cake
Pan too large
Overmixingor undermixing
Too much or too little liquid
Old or too little bakingpowder
Uneven cakes
Range not level
Batter uneven
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Cake pans too close to
oven walls or each other
Oven meal preparation.
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,
Sticks to pan
Cake cooled in pan too long
For best results, bake foods on one rack at a time as
Pan not greasedand floured
describedin this manual.However,very goodresultscan be
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obtained whenbaking quantitiesof foods on multipleracks.
Cracksand falls
i Removed from pan too soon
Quantity cookingprovidesboth time and energy savings.
apart
Toomuch shorten ng, eavening
The convection oven is suggested for most multiple rack
or sugar
cooking, especially three rack cooking, because the
Excessiveshrinkage Oven too hot or overbaking
circulatingheatedair results inmoreeven browning.For two
from sides of pan
Overmixing
rack cooking, the conventional bake oven provides very
goodbaking resultsespeciallywhen pans canbestaggered,
such as with layer cakes and fresh pies.
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Many foods can be prepared on three racks at the same
ConvectionBaking Recommendations
time. These are just a few examples:cookies, rolls, pies,
frozen convenience foods,appetizers,andsnackfoods.
• Use convection bakingfor breads,cakes,cookiesand
To obtainthe best resultsin multiplerack cooking,follow
p{es.
thesesuggestions:
• As a generalrule, whenusing recipesor preparedmixes
• Use temperatureand times in thismanual as a guidefor
developed for a conventionalbake oven, set the oven
best results.
temperature 25°F lower than the recipe recommended
• For two rack baking, rack position #2 and 4 are best for
temperature._mes will besimilarto or a few minutesless
than recipe recommendedtimes. The chart on page 15
most baked products.
comparestimes and temperaturesof many bakedfoods.
• For three rack bakinguse positions#1, 3 and 5.
Use this as a reference.
• Staggersmallpans,suchas layercakepans, in the oven.
• Cookiesheets shouldbewithout sidesand madeof shiny
• Frozenpies in shinyaluminum pans should beplaced on
aluminum.The best sizeto usefor cookie sheets is 14"
cookie sheets and baked on rack positions #1,3 and 5.
x 12".
• Oven meals are recommendedfor energyconservation.
Use convection mode and rack positions#1 and 3 or #2
and 4.
• Cookiesheets shouldbe placedlengthwise,side to side,
in front of the fan for more even browning.
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